Serves 16 (2 9-inch pies)
2 unbaked, 9-inch vegan pie crusts
4 tablespoons cornstarch
1 1/2 cups water
16 tablespoons (2 sticks) (1 cup) vegan butter, melted
1 cup barley malt syrup
1/4 cup pure vanilla extract
6 cups chopped pecans (about 1 pound 4 ounces)
Preheat oven to 350 degrees F. On a lightly floured surface, roll out the pie crusts and line two 9-inch pie pans. Place the cornstarch in a mixing bowl and whisk in the water to make a slurry. In a large saucepan over medium heat, add the slurry, butter, barley, malt syrup, maple syrup, and vanilla. Stir the mixture with a whisk until it is bubbling and thick. Stir in the pecans. Remove the pan from the heat.
Fill the two unbaked 9-inch pie shells. Bake the pies for 30 minutes. Allow the pies to cool before slicing.
This recipe is a sample from "Vegan Cooking for Carnivores" by Roberto Martin. For more amazing recipes from Roberto Martin, click here.